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Potato and Pea Stew

 

11

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

3 tablespoons ghee (clarified butter)
1 tablespoon ginger root
minced
2 each green chili peppers
minced
*
½ tablespoon cumin seeds
whole
1 teaspoon mustard seeds, black
¼ teaspoon asafetida
*
2 medium tomatoes
chopped
1 ½ pounds potatoes
cubed
1 teaspoon turmeric
1 tablespoon coriander
1 ¼ cups water
1 ½ cups green peas
fresh or frozen
1 teaspoon salt
3 tablespoons coriander
fresh, chopped

Directions

Heat ghee until hot.

Add ginger, chilies, cumin seeds and black mustard seeds.

Fry for a few seconds and add asafetida.

A few seconds later add the tomatoes and fry for 3 minutes.

Add the potatoes, turmeric, coriander and water.

Bring to a boil, reduce heat, cover and simmer for 15 minutes.

Add the peas, salt and half the chopped coriander.

Continue to cook, partially covered, until the potatoes are soft.

Garnish with the rest of the coriander and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 19432% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 694mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 9g
Vitamin A 20% Vitamin C 54%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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